With the exception of instant varieties, all starches must be cooked to activate them. If they are undercooked, they tend to be too thin, gritty, and are prone to weeping; overcooked, again they tend to be too thin and are stringy and extremely clear.

As I’ve indicated previously, chemistry isn’t my strongest suit. And I remain undecided about “molecular gastronomy.” Nevertheless, having the chance to play with these products and witness their seemingly impossible results has been a treat.